Roasted parsnips and sweet potatoes with caper vinaigrette

This one comes from Yotam Ottolenghi's cookbook, Plenty.  While I can't pronounce his name, I am intrigued by his cookbooks and his flair for the unique.  He isn't a true vegetarian.  But he got that reputation from being asked once to write a vegetarian column for a newspaper.  His other two cookbooks, Plenty More and Simple are excellent resources.

This recipe is easy to put together and the blend of flavors is delightful.

4 parsnips

4 medium red onions

2/3 cup olive oil

4 thyme sprigs

2 rosemary sprigs

1 head of garlic, cut in half crosswise

salt and pepper

2 medium sweet potatoes

30 cherry tomatoes, cut in half

2 tablespoons lemon juice

4 tablespoons capers

1/2 tablespoon maple syrup

1/2 teaspoon Dijon mustard

Preheat the oven to 375.  Peel the parsnips and cut into two or three sections, depending on the length.  The cut each piece lengthwise into two or four.  You want pieces roughly 2 inches long and 1/2 inch wide.  Peel the onion and cut into wedges.

Place the parsnips and onion in a large mixing bowl and add 1/2 cup of the olive oil, the thyme, rosemary, garlic, 1 teaspoon salt and some pepper.  Mix well and spread out in a large roasting pan.  Roast for 20 minutes

While this is cooking, trim both ends of the sweet potato.  Cut them into (with the skins) into half and then each half into wedges.  Add the potatoes to the pan with the parsnips and onion.  Stir well.  Return to the oven for another 40 to 50 minutes.

When all the vegetables are cooked through and have taken on a golden color, stir in the halved tomatoes.  Roast for another 10 minutes.  Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, and remaining 2 tablespoons of oil and 1/2 teaspoon salt.

Pour the dressing over the roasted vegetables as soon as you take them out of the oven.  Stir well and adjust seasoning if needed.

Serves 4